Buffalo Mac & Cheese

I found this on Plain Chicken...
From Steph...We are both big fans of buffalo chicken and mac & cheese, so we had high hopes for this Buffalo Mac & Cheese. I had several different versions of this recipe bookmarked and decided that I needed to finally get around to making it. I can't believe I waited so long! It was so good! I used some rotisserie chicken and it came together in no time. I made half of the recipe listed below and it was enough to feed at least 4 people. We ate the leftovers for lunch the next day. You must give this a try ASAP!

Make Sausage Alfredo in 15 Min.


adapted from Food Network Magazine

Kosher salt
1 pound elbow macaroni
5 Tbsp unsalted butter, divided
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tbsp all-purpose flour
2 tsp dry mustard
2-1/2 cups half-and-half
3 cups (24 oz) extra sharp cheddar cheese, shredded
2/3 cup sour cream
1/2 cup crumbled bleu cheese or gorgonzola


Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheese, then whisk in the sour cream until smooth.

Mix together chicken, pasta and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle bleu cheese or gorgonzola over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Fiesta Chicken Casserole

Fiesta Chicken Casserole


This is another one from Plain Chicken.

She says...We've been making a lot of Mexican beef casseroles, so I thought it was time to try a Mexican chicken casserole. This is very similar to King Ranch Chicken but with rice.

This is a really quick weeknight meal. I used some leftover rotisserie chicken for the casserole and it came together in less than 5 minutes. This was great! We both cleaned our plates and went back for seconds. It was hard to stop eating. It was even good the next day for lunch. Next time I make this (there will be a next time) I might use Doritos instead of plain tortilla chips. I think that would put this over the top!







3 cup cooked chopped chicken
1 cup instant rice (uncooked)
1 can cream of chicken soup (I used 98% fat free)
1 can Rotel diced tomatoes and chiles, undrained
1 Tbsp Southwestern or Taco seasoning
2 Tbsp milk
2 cups shredded cheddar cheese, divided
1/2 cup crushed tortilla chips or Doritos

Preheat oven to 350.

Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 cups of cheese. Pour into a lightly greased 9x9 pan. Cover and bake for 30 minutes. Top casserole with crushed chips and remaining cheese, bake uncovered for 5-10 minutes, until cheese is melted.

2/8-2/14, 2015

Monday
Baked Cheese Tortellini (No Bake)

Tuesday
Fiesta Chicken Casserole

Wednesday

Frito Chili Pie

Thursday
Chicken Bacon Pasta

Friday
Grill Day!  Either outside (weather permitting) or inside on the old George Foreman or my cast iron grill!  This is burgers, chicken, steak--whatever catches our fancy!

Man!  Are we chicken heavy this week or what????  Oh well....  :)

Fried Chicken--Baked

NOTE FROM ME:  This is not the KFC recipe because years ago the Colonel gave the hint that there are 11 herbs and spices...and there is a packet on the market that has 7 of those (it was determined that the packet was 7 seas salad dressing mix)  Perhaps mix this in and it would be close...

From Carrie Lorentz

{Baked Fried Chicken}
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Season all: http://www.amazon.com/Morton-Season-All-Season…/…/B002SRAU80

Other ingredients:
***you will also need a stick of butter and milk.

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!

Autumn Apple Cake

Courtney Luper

Oh My!!!! How easy is this???

Ingredients:
5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:
Preheat oven to 350°F
Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin
(peeling is optional)
Sprinkle the apples with dry cake mix
Combine sugar and cinnamon and sprinkle over the cake mix
Melt butter and drizzle over
Bake for 30 minutes or until golden brown

Can be served with ice cream, if desired. You can also use other fruits for this cake... yummmmy
ENJOY!!

Oreotastic Salted Caramel Cake

Oreotastic Salted Caramel Cake (Tess Clark from Australia so this recipe is as it would appear in Australia!)

Recipe-
1 1/2 packets of delta creams (or oreo's if you prefer)
250g lite philly cream cheese
1/2 cup woolies salted caramel sauce (or you could use Top and Fill caramel and add salt to taste)
1 1/2 x 300ml tubs of whipping cream
1/2 cup cooled black coffee
Combine caramel with cream cheese. Beat up 300ml of cream and add 1/2 to the cream cheese and combine


The number of delta creams you will use is directly relational to the size and shape of your dish. smaller dish, less biscuits and vice versa
(ours was in a oval dish and will serve 12)
dip the delta creams into coffee (or just spoon it over them, turn and repeat so that both sides have been 'coffeed'
cover the biscuits with all of the cream cheese mix.
Cover with a layer of biscuits and again do the coffee trick
Cover with remaining cream and if you need extra- just beat it and add.

I added a crack of salt before topping with cream but that's personal choice.

The longer you leave it the better but at least 4 hours I think is minimum.

serve with defrosted frozen raspberries to help cut the sweetness and sprinkle top with praline if you want crunch.

Here is the original from Australian Good Food and Travel:


INGREDIENTS

Cake:
1 cream cheese package - softened.
1/2 cup caramel ice cream topping.
1/2 tsp coarse ground sea salt.
32 oreo cookies.
1/2 cup freshly strong brewed coffee, cooled.
4 cups cream (see recipe below).
Extra caramel and chocolate ice cream topping syrups.

Cream:
1.5 tsp unflavoured gelatin.
2 tbsp cold water.
1 1/2 cups cold heavy whipping cream.
1/4 - 1/2 icing sugar.
1/2 tsp vanilla extract.
METHOD

Cream:
Place a mixing bowl and whisk in a freezer for at least 15 minutes.
Boil water in a dish in the microwave for about 30 - 60 seconds.
Add gelatin to boiled water and swirl it around and let it sit so the gelatin absorbs the water.
Place dish back into microwave for 30 seconds, or until gelatin dissolves and becomes liquid. Place aside to cool but not to set.
Whisk heavy cream on high speed for about a minute, add the sugar (to taste) and vanilla extract, whisk together.
Add the gelatin slowly while whisking and whip for another minute.
Once peaks hold the cream is whipped.

Cake:

Stir together the caramel topping and sea salt to taste.
Beat the cream cheese and caramel until creamy.
Fold in two cups of cream.
Dip 16 oreo cookies into the cooled coffee and place at the bottom of a pan.
Repeat the layers with the remaining cookies and caramel cheesecake.
Spread 1 cup of cream over the top.
Refrigerate until set.
Top with extra cream, caramel and chocolate syrups. Cut into 16 squares.

Adapted from Inside BruCrew Life.

Buttermilk-Blueberry Breakfast Cake

Prego & Mommy Chat

Buttermilk-Blueberry Breakfast Cake

INGREDIENTS:
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***


* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

INSTRUCTIONS:
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.